Corn Dalia Kheer | Subh Janamashtami Special Sweets

Wishing a Very Happy Janmashthami to all my Friends and Relatives

Again a very sorry to all my friends and visitors as I am not able to post regularly. Its very hurdle time to go with me. New place new environment new weather so its taking time to adjust with such things in my life. Not getting time to give little flexibility from my regular work as just before some days me and my son were also suffering from fever and cold cough.Anyway still tonight got some time to post this yummy dessert for this Special day like on the Birth Day of Sri Krishna though I am late,still forgive me.

Corn dalia kheer or payasham whatever you can say. But its true that its very tasty,healthy and delicious to have it. Actually to say about this dessert I must share something specially I was not very sure about that what should I do with this corn dalia? When I bought it from the store I thought to do some khichdi. But when i started to cook khichdi another plan worked and I prepared some sweet dishes from this dalia. And trust me I was so surprised to see that kheer from corn dalia was just superb delicious idea.Rather it will be very authentic to say that this kheer tastes like firni/phirni whatever you say. Nobody can recognize the main ingredients until you will not enclose it to them.Anyways I think it is a superb idea to serve this chilled innovative delicious kheer to your guests as well as kids will love it for sure. So no more texts lets see the corn dalia kheer recipe here.

Corn Dalia Kheer

Recipe by Nabanita Das

Prep time: 15 mins
Cook time: 30 mins

Ingredients

2 Cups Corn Dalia (washed and soaked)
5 Cups Milk
1/2 Cup Milkmaid( Nestle)
3/4 Cup Sugar / to taste
4 pinches Green cardamoms powder
5-6 strands saffrons soaked in 2 tbsp warm milk
2 tbsp Rose Water
2 tbsp Cashews for garnishing

Cooking Directions

Make a smooth paste with soaked corn dalia.
Boil milk until it becomes 4 cups , add green cardamoms powder.
Now add corn dalia paste slowly slowly and stir continuously to avoid any lumps.
Add sugar and stir continuously.
Now add saffron milk and rose water gradually.
Let it cook for 10 mins.stir continuously.
When done add milkmaid and mix well.
Switch off the gas.
Sprinkle cashew nuts and let it be cool at home temperature.
Keep into fridge.
Serve chilled.

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Esho Bosho Aahare

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